Grilled Prawn Tacos with Creamy Slaw and Pico de Gallo

Ingredients

For the prawns

• 500g medium prawns, peeled and deveined 
• 2 tbsp Gewürzhaus Smoky Black Lime & Chilli Blend 
• 1 tbsp olive oil 

For the pico de gallo

• ½ small red onion, roughly chopped

• 200g (approx 2 medium) tomatoes, deseeded and roughly chopped 

• ½ bunch of coriander, roughly chopped

• 1 tbsp pickled jalapeños 
• 2 tbsp lime juice (or pickling juice from pickled jalapeños) 
• Pinch of Gewürzhaus Himalayan Pink Salt, to taste 

For the creamy cabbage slaw

• ¼ green cabbage, cored and finely sliced 
• 1 bunch of coriander, finely chopped 
• ½ avocado, mashed 

• ⅓ cup sour cream 

• 1 tbsp pickled jalapeños, finely chopped (omit for less heat) 
• ¼ tsp Gewürzhaus ground cumin 
• Juice of 2 limes 
• ½-1 tsp Gewürzhaus Himalayan Pink Salt, to taste 

To Serve

• 8-12 small tortillas